How are they loved and loved? For here, in Paulina cuisine, we bring you a recipe that mixes flavors of different gastronomic traditions: empanadas capped . Applause please, as we like these combinations ..
These empanadas are very common in Argentina, and are characterized by being highly tasty, thanks to their combination of ingredients . With a typically Italian filling, Cappress empanadas have a unique combination of fresh and intense flavors, which combine in the typical Argentine empanada form.
In this note, we will discover what characteristics it makes them so special and how to make the best repulgue so that it does not disarm. In addition, we are going to spend some tips for their preparation and a prescription of empanadas baked in the oven to do at home.
About the empanadas Capore
The Capapse empanadas are a gastronomic jewel that carries the essence of the famous Italian capressa salad to the heart of the Argentine empanadas .
This delicious bite fuses the crispy mass of empanadas with the fresh and tasty filling of tomato, mozzarella and basil. The result is a unique culinary experience that conquers palates with their mixture of textures and flavors.
A lovely option for those looking for a fresh, delicious and vegetarian alternative, to traditional empanadas.
Characteristics of the empanadas Capore
Cappresse empanadas are characterized by their golden and crispy mass that surrounds a fresh and juicy filling . This authentic landfill in general includes the classic ingredients of the Cappresse salad: mature tomatoes, mozzarella of quality and fresh basil leaves . The combination of crunchy mass texture with the creaminess of cheese and tomato juiciness creates a contrast that makes each bite an incredible experience.
In addition, the fresh aroma of the basil enhances flavors, adding an irresistible aromatic dimension. These empanadas are very versatile and can be enjoyed as an entrance, main course or as a vegetarian option at a meeting, which makes them perfect for any occasion.
What does the empanada have a Caporee?
The Capapate empanada carries tomato, mozzarella and basil . Classic ingredients in honor of the Capapse salad, a traditional preparation of Italian cuisine , specifically originally from the island of Capri, in the Campania region. His name, " Capore ", refers to his place of origin.
- It is believed that the salad was created as a representation of the colors of the Italian flag: red (tomato), white (mozzarella) and green (basil) . Its simplicity and freshness have contributed to their popularity and acceptance worldwide.
This salad has become a classic of Italian cuisine and has its versions in other products, such as pizza caprese or, as in this case, the empanadas capped .
9 tips to make the empanadas repulgue
In the empanadas that have wet fillings, such as they grow them, the role of repulgue is essential, to prevent them from opening or moistening the dough.
With practice and patience it is possible to achieve a repulgue that is not only aesthetically attractive, but also effective. Here are some steps to take into account:
- Ensure that the filling of the empanadas capressa is well balanced and not too humid to prevent the dough from weakening.
- When assembling the empanadas, place a portion of the landfill in the center of each circle of mass and leave enough space around the edge to seal them without problems.
- Fold the dough on the filling, forming a semicircle ensuring that the filling is completely covered.
- Press the edges moistening with egg or water , and crushing them with the fingers to initially seal them.
- Start repulgue from one end . Take a small edge segment and fold it inwards, pressing slightly to seal.
- Continue bending small dough segments in the edge.
- Once the opposite end has been reached, seal well by pressing the edges .
- If it is easier, after folding the dough, you can press the edges with a fork to seal them evenly, being careful not to break the dough
- Brush with egg at the end, to finish sealing.
Tips and secrets to make empanadas capped
- Homemade mass: If you have the time, make the dough for empanadas. The homemade mass adds an extra touch of flavor and texture.
- Sealing: Make sure the empanadas correctly seal to prevent the filling from escaping during cooking.
- Sizes: Experiment with different sizes of empanadas capped to adapt them to different occasions. Mini empanadas are ideal to serve as an appetizer.
- Speed: Work quickly to prevent the filling from moistening the dough too much.
- Do not overload: avoid putting too much stuffed in the center to facilitate sealing.
- Take care of the amount of flour: Do not use too much flour when stretching the dough, this can make sealing difficult.
Some variants in the ingredients of this recipe
A creative idea to give an interesting turn to your empanadas Capore is to explore the possibility of using different types of tomatoes. Instead of opting for traditional fresh tomatoes , you can try cherry tomatoes of various colors or even dry tomatoes .
- Cherry tomatoes provide a concentrated sweetness and a color explosion, while dry tomatoes, rehydrated in a little olive and garlic oil, add a unique flavor depth and a gourmet touch.
This little change will not only enrich the profile of flavors of your empanadas leading them to another level, but also make them visually more attractive, making them a true feast for the senses. In addition, dry tomatoes help keep the filling less humid , facilitating the repulgue process and preventing the dough from softening.
Follow on Instagram ( here )
and on YouTube that I upload new recipes every week ( click here )
Baked Baked Empanadas Recipe
Yield: 16 empanadas
Preparation time : 35 minutes
Ingredients for the recipe for empanadas capressa
- 2 lid packages for empanadas (or homemade dough)
- 4 mature tomatoes, in cubes
- 250 g of fresh mozzarella, in cubes
- A handful of fresh basil leaves
- Salt and pepper to taste
- Extra virgin olive oil
- Beaten egg (to seal and brush)
How to make empanadas capped step by step
Preheat the oven at 180 ° C.
- In a bowl, place the drained tomatoes, the mozzarella, and the basil leaves. Add a tablespoon of olive oil and mix gently to integrate without undoing the mozzarella cubes.
- Place a generous spoonful of filling on each circle of mass. Fold the dough on the filling forming a crescent.
- Moisten the edges of the dough with water or beaten egg. Seal well with a fork or make a classic repulgue. Firmly press to prevent the filling from escaping.
- Place the empanadas on a previously floured oven tray and brush them with beaten egg.
- Bake them until golden brown and the dough is cooked, approximately 20-25 minutes or until golden and crispy. They can eat hot or cold.
